Growing up, there was nothing better than waking up the smell of my mother making pancakes on a Sunday. I grew up in Bulgaria, where pancakes are a very popular breakfast. Crêpes were one of the foods I really missed when I went to a vegan diet, so I decided to make my own vegan pancake recipe!
Transforming traditional pancakes to make these delicious vegan pancakes
Classic pancakes are made with flour, eggs, milk, salt and butter. They look like pancakes, but they are much thinner. To make pancakes without eggs, we will use the cornstarch as replacement of eggs – this will help maintain the vegan pancake paste together. To replace dairy products, we will use non -dairy milk. You can use everyone you love. My favorites are almond milk, soy milk and coconut milk. Instead of butter, we will use coconut oil, but you can use vegan butter instead if you prefer, or if you have on hand.
All these simple ingredients will help us to make the perfect thin pancake that has the taste of French pancakes!
What you will need for this vegan pancake recipe
Dry ingredients
- All use flour: I have not managed to use other types of flour with this recipe, so I highly recommend using all the flour.
- Sugar: I like to use coconut sugar, but you can use any granulated sugar of your choice.
- cornflour: It will be your egg replacement.
- sea salt
Wet ingredients
- plant -based milk
- coconut oil: I love to use coconut oil, but you can also use vegan butter, canola oil or even olive oil.
- vanilla extract
Necessary equipment
- non -stick pan or a non -stick stove: These vegan pancakes are super thin, so the most important thing is that they do not stick to the pan.
- spatula: To return the pancakes
- A large bowl to mix and whisk or a food processor: You can use one or the other to make the dough. I used both methods and they both work.
Complete nutritional information is at the bottom of the post in the recipe card. If you try to love this recipe, please consider leaving a review because it really helps my blog 🙂
How to make easy vegan pancakes
- In a large bowl or a food processor, add the flour, sugar, cornstarch, salt, milk without dairy products, oil and vanilla.
- Combine all the ingredients well until you have a smooth paste. You can whisk the ingredients with a whisk or mix in a food processor.
- Grease a non -stick pan very slightly with a cooking spray. Set the cook over medium heat.
- Pick up an ladle of dough and pour the dough over the hot pan (about ¼ cup of dough at a time).
- As soon as you have poured the dough, enter the pan by the handle and swirl the pan in a circular movement so that the dough is distributed evenly in a thin layer.
- Cook for 2-3 minutes, until you have crisp brown golden edges. Then return and cook another minute on the other side. Repeat for all your pancakes.
- Let them cool for a few minutes at room temperature, then add your fillings.
- Note: Don’t worry if this is the first time you have made pancakes and have not been just the first time! I always need a few tests to get the flip just right and sometimes the first pancake ends up looking a little rough.
- I garnished mine with dark chocolate, peanut butter, strawberries, bananas, whipped coconut cream made from plants and powdered sugar.
- Dig and enjoy your perfect pancakes!
If you are looking for more vegan breakfast recipes, you might like these delicious flavors of vegan pancakes
Vegetable pancake recipe
This delicious vegan pancake recipe is super easy to make and can be overcome in any way you want!
Ingredients
- 1 ⅓ cups flour 160 grams
- 2 tablespoon sugar
- 2 tablespoon cornflour
- ¼ teaspoon salt
- 1 ½ cups milk without dairy
- 1 tablespoon coconut oil
- ½ teaspoon vanilla extract
Instructions
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In a large bowl, or a food processor, add the flour, sugar, cornstarch, salt, milk without dairy products, oil and vanilla.
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Combine all the ingredients well until you have a smooth and flow paste. You can whisk the ingredients with a whisk or mix in a food processor.
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Lightly grease a pan with coconut oil and turn the heat to the medium.
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Pick up a ladle of dough and pour the dough on the pan (about ¼ cup of dough at a time).
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As soon as you have poured the dough, take the pan by the handle and swirl the pan so that the dough is distributed evenly in a thin layer.
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Cook for 2-3 minutes, then turn over and cook another minute on the other side. Repeat for all your pancakes.
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I garnished mine with chocolate, peanut butter, strawberries, bananas, whipped cream made from plants and powdered sugar.
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I hope you enjoy it!
Nutrition
Calories: 104kcalCarbohydrates: 17gProtein: 4gFat: 3gSaturated fats: 1gPolyunsaturated fat: 1gMonounsaturated fat: 1gSodium: 125MGPotassium: 125MGFiber: 2gSugar: 4gVitamin A: 187IUVitamin C: 3MGCalcium: 95MGIron: 1MG
How to store pancakes
If you have leftovers, store them in the refrigerator in an airtight container.
What can I fill my soft pancakes?
The pancakes are so excellent because they are so versatile, you can fill them as you wish. My favorite way to appreciate them is with strawberries, bananas, melted dark chocolate and peanut butter. Here are some incredible ways to garnish your sweet vegan pancakes:
- Fresh fruit and powdered sugar
- Nutella Vegans or another chocolate spread
- maple syrup
- Jams and frosts
- whipped cream and fruit
- You can even make them salty!
How to make tasty pancakes
I love to add a sweet branch to my vegan pancakes, but you can just as easily make a delicious version with savory toppings! To make these pancakes tasty, omit the sugar and vanilla when you do them. Here are some delicious savory trim that you can add:
- Mushrooms and spinach
- Veggies and vegan cream cheese
- Whatever you like to put an omelet, could also go very well on tasty vegan pancakes!
Do you need a special pancake pan to make this vegan pancake recipe?
There are truly impressive pans / irons that are specially designed for the manufacture of pancakes. They are large and flat with shorter edges like this one. They are definitely super useful for making pancakes, but I always make this recipe a regular non -stick pan and it works very well! Personally, I don’t think you need to spend additional money on a special pancake pan unless you are a big crepe fan and you will do them every week.
